Bread Pudding with Raisins and Walnuts

I've been bento-ing for three straight weeks now, and if you're a follower of my blog, I'm sure you've seen the sandwich bentos I've made for my girls since school started. Do you ever wonder what I do with the scrap bread???

If you're thinking that I'm throwing them, you're wrong! Just like what I've said before, I hate seeing food go to waste...so I always try to find ways to make use of my bento scraps.

My girls request for sandwich bentos at least three times a week. The photo above will show you how much bread scrap I have at the end of each week. It's about 5 cups. I just can't imagine myself throwing that much! So what do I do with all the bread scrap??? Simple, I turn them into bread pudding! What...bread pudding every week? Doesn't she get tired of it? Well, my whole family love bread pudding. We love it for snack and dessert. The best thing about it is that I can always make it in different flavors like chocolate, cinnamon, coffee, peach, apple, peanut butter, etc...so I don't have to worry about eating the same kind of bread pudding every week!

Today, I'll be sharing with you my mom's vanilla bread pudding recipe that I modify a little. I used butter instead of margarine, and I added walnuts into it...and unlike my mom who used to steam her pudding, I bake mine. I'll be doing some more bread pudding flavors in the weeks to come, so watch out for it! :)

Ingredients:

5 cups bread, cut into small cubes

2 cans evaporated milk

1 cup sugar

2 eggs, beaten

1/2 cup butter, melted

1 tsp. vanilla

3/4 cup raisins

3/4 cup walnuts, chopped

Procedure:

1. In a big bowl, soak the bread cubes in milk for at least 30 minutes.

2. Pre-heat your oven to 350 degrees F.

3. Add all the other ingredients to the soaked bread. Mix well. No need to use an electric mixer for this. A whisk will do.

4. Pour into slightly greased (loaf or rectangular) pan. I used one 4"x8" loaf pan and one 7"x11" rectangular pan.

26 comments
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I love bread pudding. It's fantastic eaten in the depths of winter, at least the type of bread pudding I'm used to from England. The type I know is warm, soft and creamy. Rich with flavour and fruit if added. This looks much more solid and quite like a cake. And although it's different to what I know it looks like something worth trying out :-)

Hi Tina-I had to smile to myself seeing all those raggedy pieces of bread, and visioning the cute little Bento sandwiches for your girls.Such a thoughtful and caring mom you are!

The bread pudding is perfect and yummy. This is the way I remember making them in the eighties when my kids were younger. The only difference was that I had to leave the walnuts out, and add cinnamon, as well! Go figure...every kid has different likes.Hugs,

Bread pudding? I've never try it before but seems very tasty and looks like a cake! ;)I never throw any of my bento scraps too and I'm with you, Tina. ;) Usually we (my mom, Cathy and I) just had 'em for our breakfast or sometimes Trisia would eat those before going to sch.. We never like to waste also and I always tell the gals this from young: "Never, ever waste any food, we must be thankful for all the food we're blessed with." ;DThanks for sharing this! Now I can make new snacks with all the bread scraps! ^^

Btw, how long should I steam the bread pudding if I don't wanna bake it?

Im looking for exact measurements of bread pudding and i found out here,its simple and look so easy to make,i just make my own in the past but im not sure of measurements,thank you and ill follow yours..and now my friends want to order for me and i can make money for it..

Bread pudding was one of my favorites at the bakery when I was a kid. It was also a favorite snack in high school. I used to make it but I have forgotten, having not made it for a decade or so. Now, I'll have to make it again to save the stale bread we frequently have.